Wholemeal bruschetta with cannellini and sage

Ingredients

For 1 serving

• Whole wheat bread1
• Cooked cannellini beans50 g
• Fresh sage2 g
• Extra virgin olive oil1 teaspoon
• Garlic0.5 clove
• Saltto taste

Contains: gluten,

Method

1. Drain and rinse the cooked cannellini beans; peel and crush the garlic; wash and dry the fresh sage.
2. Warm the olive oil in a small pan over medium-low heat with the garlic and sage for 1 minute, until the sage sizzles and smells fragrant, then add the beans and cook for 3 minutes, stirring, until hot.
3. Remove the garlic, roughly mash the beans with a fork and season with salt.
4. Meanwhile toast the wholemeal bread in a toaster or dry frying pan for 2–3 minutes until crisp, and spread the warm beans on top with the sage leaves.